Nov 29, 2013
Happy Thanksgiving to all my dear friends and family. It’s been an unexpected and interesting day. This year we had fusion Thanksgiving dinner. The main course was roast mushroom parmesan chicken using fresh grated parm. For sides we had garlic asparagus, grilled red soy fish (Hong shao yu), coconut crumb fried butterfly shrimp (we make our own using my grandma’s recipe), fresh shelled crab cakes as big as tea saucers (we steamed live crab then shelled them by hand). For dessert we had chocolate fudge cake topped with waffle cone ice cream and a glass of Hogue late harvest riesling.
